NU Learning Resource Center OPAC catalog › Details for: Prior knowledge and level of interest of the hospitality management in fruit and vegetable carving : basis for proposed skills enhancement handbook /

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Prior knowledge and level of interest of the hospitality management in fruit and vegetable carving : basis for proposed skills enhancement handbook / Galyn Kyle H. Bantasan [and four others]

By: Bantasan, Galyn Kyle H [author]Contributor(s): Cuadra, Reynaldo J [co-author] | Dalauidao,Iana Isabelle F [co-author] | Gatdula,Christine Angeline P [co-author] | Rigay, Ricamae R [co-author]Material type: Text

TextPublication details: Manila : National University, 2024Description: ix, 93 leaves ; 30 cmSubject(s): CULINARY HANDBOOK | HOSPITALITY MANAGEMENT | PRIOR KNOWLEDGE | FRUIT AND VEGETABLE CARVINGLOC classification: UGT CTHM BSHM .B36 2024

Contents:

Chapter 1. Introduction -- Chapter 2. Review of related literature -- Chapter 3. Methodology -- Chapter 4. Results and discussion -- Chapter 5. Summary, Conclusion and recommendation -- References -- Appendices.

Summary: The primary objective of this study is to introduce the art of fruit and vegetable carving to the students enrolled in hospitality management program at the National University of Manila, specifically for the academic year 2023-2024.

Item type:

Thesis

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Thesis	LRC - Main	National University - Manila	Hospitality Management	Thesis	UGT CTHM BSHM .B36 2024 (Browse shelf (Opens below))	c.1	Available		UGTHE000002559

Includes bibliographical references.

The primary objective of this study is to introduce the art of fruit and vegetable carving to the students enrolled in hospitality management program at the National University of Manila, specifically for the academic year 2023-2024.

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